The more you cook, the more you encounter recipes that call for
ingredients you just can't find anywhere. You also realize that some
culinary operations would be a whole lot easier with the proper tool.
Well, if you're in Paris, here is where to go.

My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragù, this made my guests very happy despite the fact they had to make their own pasta.

It took me several visits to the mythical 200-year-old professional kitchenware shop
Dehillerin in Paris before they agreed to sell me the knife I wanted. A
unique gastronomic pilgrimage destination if you can swallow the
attitude.

Bigoli, Bigolaro, Bigolarist«Mario Batali has a recipe for bigoli with duck ragu on the Food Network, but far more interesting is Bigoli, Bigolaro, Bigolarist, a blog post/article containing photographs and recipes at FXcuisine.com, a blog devoted to memorable food experiences … and far more interesting reading material than anything you can find on this humble blog! Wow. I’m gonna click over there right now …»Mangiare Bene